Description

This Chicken Wellington is a stunning dish that combines tender chicken breast with a rich mushroom and herb filling, all wrapped in flaky puff pastry. It’s perfect for special occasions or when you want to impress your guests with a delicious culinary masterpiece.

Ingredients

Boneless, skinless chicken breasts
All-butter puff pastry
Cremini mushrooms (or white button mushrooms)
Shallots
Garlic
Balsamic vinegar (or chicken/vegetable broth)
Thinly sliced cured beef (like bresaola or pastrami)
Dijon mustard
Egg yolk
Water
Salt
Freshly ground black pepper
Fresh thyme (optional)

Instructions

First, pat your boneless, skinless chicken breasts completely dry with paper towels. Place them one at a time between two sheets of plastic wrap. Using a meat mallet or a rolling pin, pound them gently but firmly until they are about ½-inch thick and relatively even in size. Season generously on both sides with salt and freshly ground black pepper. Set aside.
Finely chop your mushrooms (I prefer using a food processor for speed, but a very sharp knife works too). You want them almost paste-like. In a large skillet over medium-high heat, melt a tablespoon of butter or heat a tablespoon of olive oil. Add the finely minced shallots and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant. Now, add the chopped mushrooms. Cook, stirring frequently, over medium-high heat. The mushrooms will release a lot of moisture. Continue cooking until most of the liquid has evaporated, about 10-15 minutes. Add your non-alcohol alternative (balsamic vinegar or broth) and cook until it has fully evaporated and the mixture is very dry. Stir in a teaspoon of fresh thyme, if using, and season with salt and pepper. Transfer the duxelles to a plate or shallow dish and spread it out to cool completely.
While the duxelles cools, you can quickly sear the chicken. In a hot skillet, sear the flattened chicken breasts for about 1-2 minutes per side, just enough to get a light golden color. They won't be cooked through. This adds another layer of flavor and helps prevent overcooking during the final bake. Let them cool slightly.
On a lightly floured surface or a piece of parchment paper, unroll one sheet of thawed puff pastry. If using block pastry, roll it out to about a 12×10-inch rectangle. Spread a thin layer of Dijon mustard over one side of the cooled chicken breast.
Arrange a layer of the thinly sliced cured beef (like bresaola) slightly overlapping, in the center of your puff pastry sheet. Make sure the cured beef forms a rectangle roughly the size of your chicken breast, with a little overhang. Next, spoon a generous amount of the cooled, dry duxelles over the cured beef, spreading it evenly.
Carefully place the chicken breast, mustard-side down, on top of the duxelles.
Bring one side of the puff pastry over the chicken, making sure it covers it entirely. Moisten the edges of the pastry with a little water or egg wash. Bring the other side of the pastry over, overlapping the first side. Press firmly to seal the seams. Trim any excess pastry, leaving about a 1-inch overlap. Fold in the short ends of the pastry and seal them securely.
Carefully transfer your assembled Chicken Wellington to a baking sheet lined with parchment paper, seam-side down. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C). While the oven preheats, prepare your egg wash by whisking one egg yolk with a tablespoon of water. Remove the chilled Wellington from the fridge, brush the top and sides generously with the egg wash. If you like, score the top of the pastry lightly with a sharp knife to create a decorative pattern.
Bake for 30-40 minutes, or until the puff pastry is deeply golden brown and puffed, and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
Once baked, remove the Wellington from the oven and let it rest on the baking sheet for at least 10 minutes before slicing.
Slice with a sharp, serrated knife into thick portions and serve immediately.

Prep Time: 30 mins
Cook Time: 40 mins
Category: Dinner
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 2 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg

Keywords: Ensure the duxelles is dry to prevent a soggy bottom crust. Keep the puff pastry cold during assembly for the best results. Use an instant-read thermometer to check the chicken's doneness.